Hi Everyone,
Today I’m sharing a delicious 45 minute Mushroom Tofu Yakisoba Recipe. Perfect for dinner and for leftovers! This dish has a sweet and savoury flavour profile loaded with vegetables! I hope you give it a try!
If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Take care,
Christie
Mushroom Tofu Yakisoba Noodles Recipe (Vegetarian)
Ready in 45 mins
Serves 5-6
Adapted from Just One Cookbook
Ingredients
½ onion
1 cup of carrot matchsticks
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
5-6 cups black oyster mushrooms
1 stalk green onion, finely chopped
4 napa cabbage leaves, chopped
2 cups organic smoked tofu, diced
2 Tbsp avocado oil
black pepper
2 x 480 grams of packaged Yakisoba Noodles (comes as 3 servings), thawed and loosened
Yakisoba Sauce:
2 tsp organic cane sugar
2 tsp organic soy sauce
4 tsp vegetarian oyster sauce
4 tsp organic ketchup
4 Tbsp vegan Worcestershire sauce
Instructions
In a small bowl, whisk together your yakisoba sauce.
In a wok set on medium-high heat, add 1/2 tsp avocado oil and fry diced tofu until crispy brown on all sides, about 7 minutes. Remove and transfer to a large bowl.
In the same wok, add more oil if needed and sauteed mushrooms until golden brown. Remove and transfer to another plate. Sauteed your remaining veggies and onions until cooked. Remove and transfer those to the large bowl.
Add more oil if needed, then add in thawed loosened noodles. Add in your yakisoba sauce and cook through until noodles are steaming hot. Then add in your tofu, veggies, and onions. Season with black pepper. Mix until noodles are well combined.
Garnish with more green onion and sesame seeds (optional). Serve hot and enjoy!
Leave a Reply